I am a true food lover and I happen to be a vegetarian too. I want to share fun food facts and recipes with you and I love creating new recipes. I enjoy knowing about what I put into my body each day. The food that fuels my life is amazing.
I hope I can convince you that food isn't just something you have to eat everyday. It's fun too!
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Thursday, October 26, 2006

New Bowl

While I was at the market/swap meet this weekend I picked up a new bowl.

How do you like it? It was only 2 dollars so I think it was a good deal.Now for what's in the bowl. White jasmine rice, topped with silken tofu, green bell peppers, and onions in a oyster mushroom sauce.

It was my first time cooking with silken tofu. I've eaten it as mapo-tofu before. I enjoyed the change in texture.

Hi Teddy. I tried to comment on your lunch post, but stupid Blogger was acting up again and wouldn't let me. My usual lunch is leftovers. I try to make extra for dinner so there are leftovers. Otherwise I'm pretty boring. I like pizza or PB&J. Really! It's one of my favorites. I've only ever used silken tofu for desserts not for a main dish. Sounds intriguing.

That looks so yummy sitting there in that pretty bowl!I use silken tofu mainly for desserts. Orange creamsicle and to-fudgesicles popsicles are awesome with it (Bryanna's recipe from her archives) and so are pie fillings and frostings. Oh and sauces/dressings.Actually, I don't think I've ever used it to actually cook in an "entree." I will have to give it a try!Have a delicious weekend!

I use silken firm more than silken soft. Silken firm I use for: maple butter cream or puddings, consistancy and hold for patties and corn fritters, crumbling into anything. I use silken soft for more sauces, thinner dips and puddings, etc.